Hankerings publishes its fair share of butter-, cheese-, and animal fat- laden dishes. No surprise then that we’ve shared an inordinately high number of wow-factor, carbonara-inspired dishes.
There’s a reason for this. I’ve been known to crave some combination of cheese, egg yolks, garlic and meat when my hungry monster rears its head. All in one dish.
In theory, you could “carbonara-ize” any starchy comfort food – and you’ll end up with something salty, porky, cheesy, eggy, and garlicky. Check, check, check… & check.
Garlic delivers the heat, pungency and baseline flavor for the dish. Parm reg, the king of cheese, brings the dairy fat. Then you have the egg yolk, which is a nature-made sauce in and of itself – a miracle bestowed on us from the food gods and goddesses.
And then there’s bacon. One of the most readily available, scrumptious hunks animal fat you can get your hands on. Speaking of, if you want to give a killer gift, Zingerman’s offers the best bacon of the month club you will find online.
Because let’s face it, grits could use a pick me up.
I’ve never gone wrong with buttered grits. I’ll typically reserved my grits consumption for my rare trips to the Waffle House, usually while I’m on the road to southern Virginia. They’re incredibly good cooked simply, but as with most ubiquitously-loved and adaptable foods, I can’t help myself. I add all sorts of stuff to grits when I make them at home. Whatever I have in the fridge on any given day – herbs, tomato sauce, blue cheese, you name it – is likely to end up there.
There are two kinds of grits – instant grits and real-deal, stone-ground grits. I used instant grits here for hunger-pang related reasons, however, you’re going to have a much more toothsome outcome with the low and slow stone-ground variety. If you are lucky enough to have the time to go that route. Just substitute the same volume of grits, substituting the recommended liquid with milk, and cook according to package instructions.
What are some of your favorite grits additions? And more importantly, what dish should I carbonara-ize next!? 😊
I N G R E D I E N T S
- 4 oz. bacon, of your choosing, medium diced
- 5 egg yolks
- 1 / 3 cup instant grits
- 1 / 3 cup parm reg, plus additional for garnish
- 6 cloves garlic, minced
- 2 cups whole milk
- 1 / 4 cup scallions, for garnish
- Pinch of salt
- Pinch of pepper, plus additional for garnish
D I R E C T I O N S
- Brown the bacon in a medium-sized saucepan. When the bacon is almost done cooking, add the garlic. Cook for an additional 2 minutes.
- Add the grits, stirring for a minute or two. Add the milk, pinch of salt, pinch of pepper, cover, and simmer on low heat for 5 to 7 minutes, until the grits are al dente.
- Add 3 of the egg yolks off the heat to the grits, and stir vigorously to cool. Add the parm reg and stir until melted. Plate the grits. Top each plate with one egg yolk, sprinkling with pepper, parm reg, and chopped scallions for garnish, if desired. Serve immediately.